Matcha Matcha Matcha.
I have to admit, I’m a bit late to the matcha party. The reason being that I’ve tasted matcha before and couldn’t quite stand it.
It tasted grassy. And no thanks.
But then Pucker & Pout’s editor Jennifer (who is obsessed with Matcha) invited me to try her favorite brand of ceremonial grade Matcha tea called Panatea and I. Was. HOOKED.
Ceremonial grade Matcha is the highest quality of matcha available. It has been sipped for centuries and is the most delicate tasting matcha out there. When prepared properly, it has a delicious, creamy texture.
Mmmmm. Move over, coffee.
The caffeine content of matcha is similar to a cup of coffee; however, unlike coffee, you won’t experience any energy crashes a few hours later. It’s packed with powerful antioxidants, it’s rich in fiber and chlorophyll, it lowers cholesterol and blood sugar, AND it boosts metabolism and BURNS calories.
Now, for my little tippy tips.
- Always reach for a ceremonial grade powder. It’s more expensive, but I promise you it’s worth it. The only brand I’ve loved so far is Panatea.
- Use Macadamia milk for your lattes. Macadamia milk is naturally sweet and creamy, and it’s much tastier than almond milk, cashew milk, or coconut milk (in my opinion.) I swear by this brand, here.
- Invest in the $15 bamboo whisk.
Once you’ve received your goodies, get started on your latte.
- Mix a serving of the matcha powder (as listed on instructions, usually around a teaspoon) with a tablespoon of hot water.
- Using the bamboo whisk or a spoon, whisk the powder and water together.
- Heat 3/4 cup of macadamia milk over the stove. No microwaves, please!
- Once simmering, remove milk from heat and pour over the matcha/water mixture. Stir and enjoy!
I hope you love this recipe as much as I do!
Allison Lurey, Contributor